Treating and roasting coffee.



45 7 After roasting, the coffee and chicory are entirely separated, leaving no trace of one STATES PATENT OFFICE.

ELLIS M. POTTER, or NEW YORK, 11. Y.

TREATING Ann noasrme COFFEE.

No Drawing.

. To all whom it may concern: 7

Be it known that I, ELLIs M. POTTER, a citizen of the United States, residing in the city, county, and State of New York, have invented new and useful Improvements in Treating and Roasting Coifee, of-which the following is a full, clear, and exact specification.

My invention is based upon the discovery by me that green coffee roasted with green chicory acquires a delicate and delicious flavor not possessed by ordinary roasted cofl'ee,

Chicory, a well known root grown in this and' other countries, has hcIGtOfOI'G been usedfor a coffee substitute and for blending with coffee. It has always been separately roasted, usually in cylinders similar to those employed for roasting coifee,and when it has been desired to use it in combination with coffee it has been ground to about thesame granulation as ground cofl'ee and mixed mechanically therewith in such proportion as the trade demanded.

In my process, I take the green chicory root, which has been cut into small pieces and dried, and mix the same with green coffee, and roast them together by the ordinary process of roasting, 2'. e.,'in the same manner that coffee is roasted alone by any of the usual methods, as in cylinders heated internally or externally. The quantity of chicory to be roasted with any given quantity of coffee varies, due in part to the characters of the difierent coflees used. In ordinary procedure, I use from twenty to thirty pounds of the chicory root to a bag of 130 pounds of coffee; but this proportion may be changed to increase or diminish the relative quantity of chicory as may appear desirable. The temperature required for the roasting varies from 300 to 500 degrees Fahrenheit, or thereabout, depending upon the quality and condition of the ingredients and the thoroughness of roasting desired.

with the other.

By roasting the two products together in the same cylinder, there is imparted tothe coifee the delicate flavor of the chicory, which in the ordinary roasting of chicory is passed off to the atmosphere; and inci- RI ferably of about the size of dried apricots I am aware that it has been proposed heretofore to utilize the aromatic vapors developed in roasting coffee by effecting the absorption of such vapors by a coffee substitute, such as chicory, after the volatile and Worthless vapors from the coifee have passed off. My invention, however, is not concernedwith the improvement of cofiee substitutes in the manner stated, but its object is to improve the quality and flavor of the coffee itself. 7

I claim as my invention and desire to secure by Letters Patent:

1. The herein described method oftreating and roasting coffee, which consists in mixing green chicory root with the green coffee bean or berry, then roasting the mixture, whereby. the quality of the coffee is improved and the flavor softened and en riched, and subsequently separating the coffee from the, chicory.

2. An improved .cofi'ee consisting of roasted coffee beans having the flavor of blended coffee and chicory.

In testimony whereof I afiix my signature,

C. W. GRIFFIN.

Specification of Letters Patent. Patented June 1:3, 1911. i I Application filed July 1, 1910. Serial N0. 570,029. I

dentally the aroma of the coffee is imparted to and materially changes the drinking 

